Pages

Now that I had the meat in the form of the kalbi or Korean barbecue short ribs and the heat in the form of the Korean style salsa roja, the next items up for the Kogi short rib tacos were the fresh ingredients. For me, the fresh ingredients play an important roll in any taco whether it be in the form of a fresh salsa such as a pico de gallo or something a simple as chopped tomatoes and lettuce. The fresh ingredients add some extra layers of texture and a refreshing juicy break from the heat of the tacos. The Kogi short rib tacos are described as having a "julienne romaine lettuce and cabbage tossed in Korean chili-soy vinaigrette" in them. From the dressings name I used the soy sauce and some gochugaru, a Korean red chili powder. From there I used sesame oil for the oil and lime juice for the 'vinegar' thus adding the Texmex element. This 'salad' turned out pretty good despite being so simple. It worked even better in the tacos after letting it sit for a while to let the flavours mingle and to allow the lime juice to just start to wilt the lettuce. I imagine that this spiced romaine would do well as a condiment on many spicy meat dishes.

sounds wonderful! and yet simple. wonder, if the gochugaru could be replaced with Indian red chilli powder? Coming here afer a long break from blog surfing, your new blog design looks beautiful, very neat, like always.

I recently started a low-carb diet :( and I've been looking for good salad recipes. THIS LOOKS WONDERFUL! I love the idea of incorporating a korean sesame vinaigrette into my salad. This is on the menu for lunch tomorrow. Thanks!

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.